Instructions:

1 refrigerated pie crust (from 15-ounce box) or Pie Dough for Single Crust
1 (12-ounce) can evaporated fat-free milk
¹/³ cup low-fat (1%) cottage cheese
¼ cup grated Parmesan cheese
2 large eggs
3 large egg whites
½ teaspoon salt
¼ teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

Directions:

Preheat oven to 425°F.

Press dough onto bottom and against side of 9-inch pie plate; crimp edge. Line dough with sheet of foil and fill with dried beans or rice. Bake 10 minutes. Remove foil with beans; bake until crust is golden, 5–10 minutes longer. Set aside on wire rack.

Whisk together evaporated milk, cottage cheese, Parmesan, eggs, egg whites, salt, and pepper in medium bowl until combined. Spread spinach evenly over bottom of pie shell; pour cheese mixture over top.

Bake quiche 15 minutes. Reduce oven temperature to 350°F. Bake until knife inserted into center comes out clean, about 20 minutes longer. Cut into 8 wedges and serve hot, warm, or at room temperature.